1    Head chicory
1/2    Head curly endive
1    Head finocchio
1 sm Head radicchio
8    Radishes
5 tb Olive oil
2 tb Red wine vinegar
Salt & pepper

Slice the chicory across in thin rings. Divide the endive into leaves &
arrange in a salad bowl. Cut the fennel into quarters & then slice each
quarter thinly. Mix the fennel & chicory & arrange on the endive leaves.
Tear the radicchio into small pieces & place in the bowl. Slice the
radishes thinly & sprinkle on top of the salad. Mix together the oil &
vinegar. Season well & pour over the salad. Toss well & serve at once.